Wild Garlic Kiev
If you are lucky, spring brings bunches of wild garlic, a real treat for us foodie foragers. It isn’t around long but can be stored in the freezer or made into luminous oils or bright butter. This recipe substitutes for garlic in a chicken Kiev, giving you plenty of reason to go poking around a wood looking for a stuffing.
Step 1 - Wild garlic butter
Take the wild garlic and finely chop.
Using a fork, mash into the butter.
Step 2 - Chicken
Carefully cut a pocket into the chicken breast and stuff with the wild garlic butter.
Shape the breast to seal the pocket and at this stage, it can be chilled.
Preheat the oven to 200 C.
Prepare bowls with the flour, egg and breadcrumbs.
Immerse the breast in each in turn so it is fully coated: flour, egg, breadcrumbs.
Heat the oil in a 2cm deep pan until a cube of bread dropped in sizzles.
Lower in the breast and fry both sides until golden.
Place the Kiev in an oven dish and finish in the oven for 15 minutes.
Ingredients
Wild garlic leaves (around 15-20, washed and dried)
50g butter
Chicken breast
Plain flour, enough to coat
1 egg, beaten
100g breadcrumbs (rough texture so best made fresh by blitzing loaf ends)
Vegetable oil
